Ready to Cook

Chorizo & Black Bean Tacos

with Monterey Jack & Cheddar Cheese

30 MIN

2 Servings

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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty taco filling—featuring chorizo, fresh tomatoes, black beans, and more—to serve inside soft flour tortillas. You’ll finish the tacos off with a dollop of cooling sour cream.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
1 15.5-Oz Can Black Beans
4 Flour Tortillas
4 oz Grape Tomatoes
2 Tbsps Tomato Paste
¼ cup Sour Cream
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
1 Single-Use Aluminum Tray

step-by-step

instructions

Cook Along

1 Prepare the ingredients & build the base

Preheat the oven to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. In the tray, combine the tomatoes, drained beans, half the tomato paste (you will have extra), and 2 tablespoons of water. Season with salt and pepper if desired; stir to combine.

2 Add the chorizo & bake the tray

Add the chorizo (tearing into bite-sized pieces before adding) in an even layer. Place directly onto an oven rack and bake, uncovered, 12 minutes. Leaving the oven on, remove from the oven.

3 Add the cheese

Evenly top with half the cheddar and monterey jack (you will have extra). Return to the oven and bake 3 to 5 minutes, or until the cheese is melted and the chorizo is cooked through. Remove from the oven.

4 Warm the tortillas & serve your dish

Meanwhile, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray with the warmed tortillas. Top with the sour cream. Enjoy!